-Grubbing in ChicagoNew to the 'Scene'
Chicago's pasta game keeps getting stronger and it may have taken it's biggest jump yet with the opening of Flour Power on Chicago avenue. It's the latest Ukrainian Village restaurant to gather some serious steam pre-opening. Partly bc it's the project of two former Schwa vets and then also due to a crowd sourced kickstarter that allowed Flour Power to open amid the middle of a pandemic and such. It was pretty well covered by the small local food press before opening it's doors with Schwa being a Michelin star holder and all. Chef/Owner Wilson Bauer also worked at former Michelin starred Grace. He met his partner Alice Richter at Schwa and Flour Power is their "baby". They also have a cute 2 year old boy (da boss) and a relative of Alice's helps out. So it's truly a mom and pop type spot.
Newly Opened in Ukrainian Village
I've been to Flour Power more than a few times already. For me good pasta is one of those things I can pretty much always eat and Flour Power makes for a great pickup when I'm not really sure what I want to eat. That's bc I'll usually see their menu at some point of the day while browsing instagram and place an order for pickup later in the day. It's quick, it's easy, and it's quickly become some of the best pasta in the city. If you've ever been to the legendary but no longer open Il Corvo in Seattle than you will most likely be reminded of it on your first trip to Flour Power. I had asked the chef if he'd ever been to Il Corvo which I was wondering bc Flour Power had reminded me so much of it. He was happy I asked bc this is indeed an homage to what many considered the best pasta restaurant in the country. Bauer is from Seattle (or maybe it was spent time there I forget) but either way he's going for what Il Corvo was in a casual spot to grab a really good pasta dish that you likely wont find anywhere else. From the menu which offers three choices a day to the long and narrow inside it has all the feels of Il Corvo. Except the crazy line. You order online through Tock for now. Meals kits are also available.
Daily Menu (9/4)
Though the menu is best viewed online in the days of Corona they still have the daily menu written out on a big piece of butcher paper or whatever. Hopefully we can soon see the day when folks can pop in which I believe you can still do but your best bet is to order online and pick a time. It's already popular and that's easy to understand. Pastas range from well known (linguine) to lesser seen shapes such as lumache (snails) and creste de gallo (rooster) the latter of which can be seen below mixed with creamed corn, red peppers, and basil. That was a summertime stunner in case you were wondering. Though we may never see it again or at least not until next year as the daily pastas on offer are always rotating. Most of the time there's three to choose from and one seems to be vegetarian if not meat free and what not. Great pastas dont need meat but it sure can make a great pasta. That was the case with an order of "Casarecce Lunghe" made with Nduja, heirloom tomato, garlic confit, Pecorino, pine nuts. The pasta itself is cooked al dente every time and always well balanced.
Creste De Gallo at Flour Power
Casarecce Lunghe at Flour Power
So far there's been quite a few offerings using Mojama which is a Mediterranean way of salt curing tuna. Some people call it 'ham of the sea' and that's a great nickname. I wasn't sure about this delicacy at first but I tried it again in the form of linguini with chile peppers and oil as seen below. Again this is what I loved about Il Corvo. These aren't pastas you see regularly unless maybe you live in Italy where they're making something similar. Even then the produce and everything else here is locally sourced so it's just like a neighborhood pasta spot over there. Heck I already ordered up some lasagna before writing this. I'm going to pick it up shortly. I saw the pic and couldn't resist. Big fan.
Linguine with Corno di Torno Rouille, Mojama, Carabinero Oil at Flour Power
1642 W Chicago Ave
Chicago, IL 60622